1Preheat your oven to moderate, 180 C. Lightly grease and line an 18 x 28-cm slice pan and an oven tray with baking paper.
2In a small saucepan, stir butter, cocoa and chocolate on medium heat until melted. Transfer to a bowl. Cool slightly. Whisk in sugar and eggs. Fold in flour. Pour into slice pan. Press half raspberries over top.
3Bake 25 to 30 mins, until cooked when tested. Cool in pan.
4HAZELNUT CRUNCH In a saucepan, stir sugar and water on medium until sugar dissolves. Increase heat. Simmer, without stirring 6 to 8 mins until light caramel. Remove from heat. Working quickly, stir in hazelnuts and cocoa. Pour onto oven tray. Set aside until firm. Break into pieces.
5Cut brownies into squares. Serve with hazelnut crunch, fudge sauce, fresh raspberries and Ferrero Rochers.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au